Ingredients

Directions

Prepare crust first:

Cut shortening w/large metal spoon until curdled looking. Add flour, 1/2 c. at a time, and lightly knead until dough doesn't stick to hands. Cover dough with towel and let cool 15 minutes or more while preparing apples. Divide dough in four balls. Flour hands and shape ball into flat circle. Dust counter with flour, coat dough on both sides with flour and roll out to 1" larger circle than pie pan, sprinkle with flour, turning a couple times in the process. Gently fold flattened dough in half and place in pie pan, unfolding and fitting to pan. Trim crust to outer edge of pan.

(toss apples in dry ingredients - sugar, cinnamon, salt, flour)

Fill to heaping with apple filling and "dob" 3 or 4 grape-sized pieces of butter on filling. Roll second crust just as the first only cut slits in center, fold and place on top of filling, spreading crust out. Trim top crust slightly less than bottom. Fold edges of top crust over bottom crust, pinching slightly. One may press dough down with table fork around lip of pan or pinch dough in a zig zag pattern around top of rim to seal the two crusts. Makes two 9" double crust pies.

Brush top of crust with milk or cream and sprinkle lightly with sugar & cinnamon. Repeat for second pie.

BAKE at 425 degrees for 15 min., then 375 degrees until apples are bubbling and tender. Remove, cover with towel and cool on rack.

Enjoy everyone's comments and comparisons to "Grandma". Never fails.

Our Favorite Recipes

This stuffed french toast is the easy "overnight" variety combining the flavors of grandma's bread pudding, a fruit danish pastry and a carmel roll. Too good for just breakfast. Can be a dessert topped with ice cream.